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Mary Berry Mini Beef Wellington Recipe

Mary Berry Mini Beef Wellington
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Print Recipe

Mary Berry’s Mini Beef Wellington is a smaller, individual version of the classic Beef Wellington. Each portion features a perfectly sealed puff pastry parcel filled with beef fillet, mushroom duxelles, and sometimes a layer of pâté or prosciutto. The pastry traps moisture and flavour, creating a tender, buttery, and aromatic bite every time. These mini versions cook faster, plate beautifully, and make portion control simple.

Ingredients

  • 4 beef fillet steaks (about 125–150g each)

  • 1 sheet puff pastry (ready-rolled, about 320g)

  • 250g mushrooms, very finely chopped

  • 25g butter

  • 1 small shallot or ½ onion, finely diced

  • 1 teaspoon fresh thyme leaves

  • 2 teaspoons Dijon mustard

  • Salt and black pepper, to taste

  • 1 egg, beaten (for egg wash)

  • 4 slices pâté or 4 slices prosciutto (optional, traditional layer)

Instructions

  • Sear the beef: Brown each fillet quickly on high heat.

  • Cool and coat: Let steaks cool fully, then brush with Dijon mustard.

  • Make duxelles: Cook mushrooms, onions, thyme, and butter until dry.

  • Roll pastry: Cut squares large enough to wrap each steak.

  • Assemble: Spread duxelles, add prosciutto if using, then place steak.

  • Wrap tightly: Fold pastry around the filling and seal edges well.

  • Brush with egg wash: This gives a golden, glossy finish.

  • Bake: Cook at high heat until the pastry is deep golden.

Find it online: https://maryberrycooks.co.uk/mary-berry-mini-beef-wellington/